Modification of chicken feet gelatin with aqueous sweet basil and lemongrass extract

- Addition of sweet basil leaves and lemongrass stem at various concentrations.
- Plant extracts addition increase gels strength of chicken feet gelatin.
- Cross-linked chicken feet gelatin with physical and rheological properties.

The effects of aqueous extracts of sweet basil leaves and lemongrass stem at different levels (0, 1, 1.5, 2, 2.5 and 3 ml/100 g dry gelatin) on the physical and rheological properties of chicken feet gelatin gels were investigated. Chicken feet gelatin gels cross-linked by plant extracts were more turbid than control, had reduced water holding capacity (WHC) and swelling ratio. Nevertheless, the increase in gel strength, thermal stability, and elastic modulus was found with increasing plant extract levels and increased the stability of gelatin within a certain concentration range of plant extracts. Complex viscosity (ƞ*) values of gelatin with and without addition of plant extracts were decreased with increasing temperature. Therefore, plant extract at an appropriate level could act as a natural gel enhancer of chicken feet gelatin.

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